Product Information

Hand harvested in late March, early April. Fruit was destemmed and fermented in static overhead fermenters with regular pumping over. 12 months in a mix of old and new French oak barrels and quality French oak staves in tank. Egg white used as a traditional fining agent.

This is a rich and full-bodied Shiraz with flavours of ripe forest fruits and baking spices balanced with toasty oak and supple tannin. Serve at around 16oC and enjoy with hearty dishes such as spicy hot pot, vegetarian stew, beef bourguignon, barbecued lamb.